Sweet Curry Chicken (S)

This recipe came to me the way most recipes do.  I got it from Becky, who got it from Gina who got it from… well… I don’t know who Gina got it from.  But it is a keeper for sure!

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There are only 5 simple ingredients in this savory chicken dish and I have never been able to mess it up, no matter what I ran out of, substituted, forgot, or didn’t measure.

Here is what you need:

Sweet Curry Chicken

3 lbs of Chicken (fresh or frozen thighs, drumsticks, breast or a combination of all)

½ cup butter (or you can use coconut oil or 1 can of coconut milk)

⅓ cup of sweetener (Honey, sugar or 4 Tbls of truvia)  It all works great!

2 Tbls prepared mustard (plain or spicy)

2 tsp salt

3 Tbls dry curry powder

Preheat oven to 375 degrees. Lay chicken in 9×13 casserole dish. In a bowl, melt butter and stir in the rest of the ingredients.  Pour over chicken to coat and bake for 1 hour.

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That’s really it.  You can make it up ahead of time if you like and leave it soaking in the pan until ready to bake, but it really comes out fine even without marinating.  I have done it with frozen chicken straight from the freezer and just added baking time. One time, I even used olive oil because it was the only kind I had.

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 My husband likes it with thighs and I prefer breast so I often do both in the pan.  Add some
garnish to make it 
prettier… I like pretty food!

It is such a simple blend of flavors but still taste fancy enough for company.  In fact, I have made this for more dinner guest than anything else in my recipe repertoire.  I know that you will love it too!

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For Trim Healthy Mamas:  This dish is an (S) meal due to the butter and you will want to use the Truvia option for the sweetener. Pair it with a non starchy veggie.  Cauli-Rice or some miracle noodles makes for a perfect meal!

It would be so fun to chat over on Facebook.  Come check it out!  Or Pin it on Pinterest.

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9 thoughts on “Sweet Curry Chicken (S)

  1. We’ve been making this recipe for years and love it! We call ours honey baked chicken, but mine only has 1 tsp. curry powder.. I can’t imagine having 3tbsps of it though.

  2. Look forward to cooking, eating and reviewing this tasty looking chicken curry. thanks so much for sharing 🙂

  3. I always throw in2-3 dozen whole garlic cloves, dh loves mashing the baked cloves onto his bread and I love the garlicky addition. I think we make this 2-3 times month, once I made two pans and froze one. Sunday morning I threw it into the oven and came home from church to fall off the bone chicken. I would suggest a oven to freezer pan tho! I also have dreams of this in the crockpot but haven’t got there yet.

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